Teriyaki Meatball Bowls

I love trying new recipes. Seriously. I normally try a new recipe at least once each week! Not only does it keep my palate guessing but you never know what you may be able to add to your list of “must haves”.

And while occasionally the recipes don’t turn out, this one came out to be tasty, filling and a definite keeper.. after all, who doesn’t love meatballs?!

The best part though, is that the meatballs can be made in advance and kept chilled in the fridge until you’re ready to cook them or make them completely ahead of time, freeze and simply reheat when you need a quick dinner.. food prep at it’s finest 🙂

Teriyaki Meatball Bowls

For the meatballs:

1lb ground turkey

1 egg

1/2 wheat germ and oats

1 clove garlic, minced

fresh ginger (about 2 inches), minced

1/2 tsp soya sauce

salt and pepper for seasoning

Teriyaki

1/2 cup soya sauce

1/2 cup coconut palm sugar

1/2 cup water

1tbs sesame oil

1tbs rice vinegar

2 inches fresh ginger, minced

2 tbs arrowroot powder or cornstarch

Preheat the oven to 400 degrees. Place all meatball ingredients into a bowl and mix well until combined and sticky.